Lemon Blueberry Sweet Rolls
Last Updated on August 3, 2021 by Annie
Start your morning with these soft, melt-in-your-mouth Lemon Blueberry Sweet Rolls. Tender sweet roll dough surrounds a sweet blueberry filling and is topped with a not too sweet lemon glaze. These dairy-free sweet rolls make the best breakfast, snack, or dessert!
While I am typically the kind of person who loves a savory breakfast, something about the summer has me happily gobbling down the sweets. From donuts to muffins to cinnamon rolls and more, bring on the sweet breakfast confections because I am here for it. Now, if I’m being completely honest, l have become partial to sweet rolls. Similar to a cinnamon roll these breakfast treats feature a tender fluffy dough, a sweet dessert-like filling, and a drizzle of icing on top,
These sweet rolls take the bounty of summer- I’m looking at you fresh berries- and wrap them up in a melt-in-your-mouth soft roll drizzled with a lemony tart glaze. Perfect for your morning breakfast, an afternoon cup of coffee, or a sweet treat to end your day, these lemon blueberry sweet rolls do it all!
Why You’ll Love These Blueberry Sweet Rolls
Looking for a few more reasons to talk yourself into making these delicious sweet rolls? Here are just a few thoughts off the top of my head.
- They are the perfect balance of sweet and tart.
- Easy to make ahead and freeze for later enjoyment.
- Perfect for fresh or frozen blueberries.
- Great for breakfast, a snack, or dessert (Or all three! No judgement here).
How to Make Lemon Blueberry Sweet Rolls
Ingredients You’ll Need
- Non-dairy milk– Activates the yeast and helps make the glaze.
- Active dry yeast– Allows the dough and rolls to rise to fluffy heights.
- Flour– Gives structure to the sweet roll dough.
- Sugar– These sweet rolls feature three different kinds of sugar brown sugar for the sweet roll dough, powdered sugar for the glaze, and granulated sugar for the blueberry filling.
- Plant-based butter– For both the dough and the filling.
- Eggs– Adds color and binds the dough together.
- Lemon juice + Zest– Best from a fresh lemon, gives the filling a slightly tart flavor and balances the sweetness of the glaze.
- Blueberries– Fresh work best to help make the sweet roll filling but you can also use frozen blueberries if you can’t find fresh.
- Vanilla + Cinnamon– Flavor!
Step 1: Make the Sweet Roll Dough
- Warm non-dairy milk to 110°F and mix with sugar and yeast in the base of a stand mixer fitted with a dough hook. Allow to sit 5-10 minutes to activate the yeast.
- Add melted butter, salt, eggs, and 4 cups of flour.
- Mix on low with dough hook until combined then increase the speed to medium until all of the flour is mixed in.
- Next, adding 1/4 cup of flour at a time, mix in the remaining 1/2 cup of flour into the mixing bowl until completely mixed in. Knead for about 3-5 minutes.
- Transfer the dough to a large greased bowl and let rise 30 minutes, or doubled in size.
Step 2: Prepare the Blueberry Filling
- While the dough is rising, make the blueberry filling. In a medium-sized bowl, mix together 1 cup blueberries, sugar, lemon zest, lemon juice, vanilla, and cinnamon. Muddle the mixture together and set aside.
- Once doubled in size, roll out the dough into a large rectangle, roughly 24×15-inches.
- Spread the softened plant-based butter over the dough.
- Get the bowl with the blueberry filling and remove 1/4 cup of the juice from the bowl. Set the juices aside and reserve for later.
Step 3: Make the Lemon Blueberry Sweet Rolls
- Spread the blueberry filling over the buttered dough and then sprinkle with an additional cup of fresh blueberries.
- Roll up the dough along the short edge being careful to tuck the blueberries in while you roll.
- Cut into 12 pieces (about 1-1 1/2-inches thick) and place in a greased 9×13-inch baking dish.
- Cover with a clean kitchen towel and allow to rise 30 minutes.
Step 4: Bake and Glaze the Sweet Rolls
- Mix the reserved juices with 1/4 cup of plant-based milk and drizzle over the rolls while you preheat the oven to 350°F.
- Once preheated bake for 35-40 minutes until golden brown and baked through. Remove from the oven and cool about 10 minutes before frosting and serving.
- While the rolls cool, mix up the lemon icing. In a medium bowl stir together powdered sugar, lemon juice, oat milk, and salt.
- Frost the rolls and enjoy!
Dairy-Free Changes to Blueberry Sweet Rolls
With two simple swaps, you can easily make these lemon blueberry sweet rolls into a delicious and dairy-free treat!
- Non-dairy Milk– In the sweet roll dough base as well as in the lemon glaze, I used oat milk in place of a traditional milk to keep this recipe dairy-free. The oatmilk also helps keep this a nut-free recipe.
- Plant-based Butter– The second dairy-free swap in these sweet rolls is the use of a plant-based butter such as Country Crock Plant-Based Butter.
Storing and Freezing Tips
Whether you have leftovers or are simply wanting to make these sweet rolls in advance for a later date, here are my best tips for storing, freezing, and reheating these rolls.
- Storing– Allow the rolls to cool completely before storing in an air-tight container in the refrigerator for up to 3 days. If you do not finish them in that time, I would recommend freezing them.
- Freezing– To freeze, place cooled blueberry rolls in a freezer-safe container and store for up to 3 months.
- Reheating– Remove frozen sweet rolls from the freezer and bake in a preheated oven at 350°F for about 10-15 minutes.
- Frosting– If you plan to freeze and reheat the sweet rolls at a later time, I would suggest not glazing the rolls until after you reheat them and are ready to serve.
Other Breakfast Roll Recipes to Try Next
If you tried this Lemon Blueberry Sweet Rolls recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also get delicious dairy-free recipes and tips by signing up for my newsletter!
Lemon Blueberry Sweet Rolls
Tender sweet roll dough surrounds a sweet blueberry filling and is topped with a not too sweet lemon glaze in these Lemon Blueberry Sweet Rolls.
Ingredients
Sweet Roll Dough
- 1 cup Non-dairy Milk warm
- 2½ teaspoons Active Dry Yeast
- ¼ cup Brown Sugar
- 4 Tablespoons Plant-based Butter melted
- 1 teaspoon Salt
- 2 Eggs room temperature
- 4½ cups Flour divided
Lemon Blueberry Filling
- 1 cup Blueberries Mashed
- ¼ cup Sugar
- 1 teaspoon Lemon Zest
- 2 Tablespoons Lemon Juice
- 1 teaspoon Vanilla
- ½ teaspoon Cinnamon
- 4 Tablespoons Plant-based Butter softened
- 1 cup Blueberries whole
Lemon Blueberry Juice
- ¼ cup Non-dairy Milk
- ¼ cup Blueberry Filling Juice
Lemon Glaze
- 1½ cups Powdered Sugar
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Non-dairy Milk I used oat milk
- 1 pinch Salt
Instructions
Make the Sweet Roll Dough
-
Warm non-dairy milk to 110°F and mix with sugar and yeast in the base of a stand mixer fitted with a dough hook. Allow to sit 5-10 minutes to activate the yeast.
-
Add melted butter, salt, eggs, and 4 cups of flour. Mix on low with dough hook until combined then increase the speed to medium until all of the flour is mixed in.
-
Next, adding 1/4 cup of flour at a time, mix in the remaining 1/2 cup of flour into the mixing bowl until completely mixed in. Knead for about 3-5 minutes.
-
Transfer the dough to a large greased bowl and let rise 30 minutes, or doubled in size.
Make Blueberry Filling
-
While the dough is rising, make the blueberry filling. In a medium-sized bowl, mix together 1 cup blueberries, sugar, lemon zest, lemon juice, vanilla, and cinnamon. Muddle the mixture together and set aside.
Make Lemon Blueberry Sweet Rolls
-
Once doubled in size, roll out the dough into a large rectangle, roughly 24×15-inches.
-
Spread the softened plant-based butter over the dough.
-
Get the bowl with the blueberry filling and remove 1/4 cup of the juice from the bowl. Set the juices aside and reserve for later.
-
Spread the blueberry filling over the buttered dough and then sprinkle with an additional cup of fresh blueberries.
-
Roll up the dough along the short edge being careful to tuck the blueberries in while you roll.
-
Cut into 12 pieces (about 1-1 1/2-inches thick) and place in a greased 9×13-inch baking dish.
-
Cover with a clean kitchen towel and allow to rise 30 minutes.
-
Mix the reserved juices with 1/4 cup of plant-based milk and drizzle over the rolls while you preheat the oven to 350°F.
Bake and Glaze Sweet Rolls
-
Once preheated bake for 35-40 minutes until golden brown and baked through. Remove from the oven and cool about 10 minutes before frosting and serving.
-
While the rolls cool, mix up the lemon icing. In a medium bowl stir together powdered sugar, lemon juice, oat milk, and salt.
-
Frost the rolls and enjoy!
